Classic Lemon Shortbread Cups

Ingredients

• 225g butter, softened

• 90g icing sugar

• 2 tsp vanilla extract

• 40g cornflour

• 200g plain flour

• 1/4 tsp salt

• 1 jar lemon curd (see below for recipe to make your own)

Method

We used a 24-cup non-stick mini muffin tin to make these tart shells.

Preheat the oven to 180C (160C fan forced)

1. Beat the softened butter and icing sugar together in a bowl until creamy.

2. Add vanilla and cornflour and stir until smooth.

3. Add the flour and salt and keep stirring until the dough comes together.

4. Cover and refrigerate for 30 minutes.

5. Gently press a ball of dough into each cup of the muffin tin (about 21g each)

6. Make an indentation in the centre of each ball of dough using the back of a 1 tsp round measuring spoon.

7. Bake for 18-20 minutes, until the edges of the tarts are a light brown.

8. Re-form the identations again while still warm, by gently pressing again with the measuring spoon.

9. Allow to cool in th epan then remove each shell and place on a cooling rack. 

10. Carefully fill each case wtih lemon curd.

Microwave Lemon Curd

• 200g sugar

• Zest of 2 lemons

• 1/2 cup lemon juice

• 3 egg yolks

• 2 large eggs

• 125g salted butter, cut into cubes

Method

1. Whisk all the ingredients - except for the butter - together in a microwave-safe bowl until smooth.

2. Add the cubed butter.

3. Microwave for 40 seconds at a time, whisking thoroughly between each.

4. Depending on the power of your microwave, it will take 5-8 times of heating and whisking.

5. You'll see it start to thicken after each cycle.

6. The curd is ready when it easily coats the back of a metal spoon without sliding off. 

7. It will continue to thicken as it cools.

8. Cover and store the lemon curd in the fridge.